| 6 | Medium baking potatoes (about 2 pounds) |
| 1/2 cup | Plain, low-fat yogurt |
| 2 tablespoons | Margarine or butter |
| 1/4 to 1/2 teaspoon | Salt |
| 1/8 teaspoon | Ground red pepper |
| 2 beaten | Eggs |
| 3/4 cup | Herbed feta cheese or plain feta cheese |
| 1/4 cup | Water |
| 1 10-ounce | Package prewashed spinach |
| 1/4 teaspoon | Paprika |
1. Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 mins. or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
2. Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or unti spinach is slightly wilted; drain. Press out excess liquid. Coarsley chop spinach.
3. Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
4. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings.